Ingredients
Equipment
Method
Make the dough
- Beat the softened unsalted butter, granulated sugar, and brown sugar until smooth and creamy.
- Beat in the blotted very dry pumpkin puree, then beat in the egg and vanilla until combined.
- Fold in the all-purpose flour, baking powder, salt, and pumpkin pie spice, followed by the cinnamon until no dry streaks remain.
- Fold in the toffee bits (Heath) until evenly distributed through the dough.
Chill, cut, and bake
- Divide the dough into workable portions, then refrigerate for 1 hour to firm up.
- Preheat the oven to 350°F and line a sheet pan for easy transfer.
- Roll the chilled dough to about 1/4 inch thick on a lightly floured surface.
- Cut the dough with pumpkin or fall-themed cutters and arrange the cut-outs on the sheet pan.
- Bake at 350°F for 10–12 minutes, until the edges look set and the centers are no longer glossy.
- Cool the cookies completely before glazing to prevent the glaze from melting.
Glaze
- Whisk the powdered sugar, milk, and cinnamon until smooth, adding a tiny bit more milk only if needed for drizzle consistency.
- Drizzle the cinnamon glaze over the cooled cookies and let it set briefly before serving.
Notes
Pro tip: Blot the pumpkin puree very dry so the dough rolls cleanly and the cut shapes hold. Store in an airtight container at room temperature for up to 4 days. Freeze baked cookies (glazed or unglazed) for up to 2 months; thaw at room temperature and drizzle fresh glaze if you like. For a dairy-free swap, use a 1:1 plant-butter alternative for the softened butter and use unsweetened non-dairy milk in the glaze.